Sublime

We decided to go to a simple restaurant in Goult, a small village with an invisible population and no tourist attractions of any kind. It would be like eating at home, but cleaner.

Fish Cooked Just Right Fish in a Package Fish cooks so easily that it can even be steamed, a method that also prevents it from drying out. One classic method is en papillote, or wrapping the fish in parchment paper and heating the package in the oven. These days, we can use aluminum foil. Almost any fish fillet will work: black sea bass, coho salmo

What’s more, if your frugality is so subtle and sophisticated, your material girl can’t begin to feel deprived—not when she’s enjoying a dinner of grilled vegetables with marinated goat cheese, bruschetta (toasted Italian bread) topped with tomato, mozzarella, and

Swiss potatoes: Peel 3 large (or 4 small) russet potatoes (or all-purpose if you can’t get russets) and put them in cold water to cover. Start 4 tablespoons butter and 1 tablespoon cooking oil melting in a nice heavy large frying pan. Working quickly, dry the potatoes and grate them on the grating disk of the Cuisinart. Put them into a colander and

Tear off two pieces of aluminum foil. Drizzle olive oil onto half of each piece of foil. 2. Pick up one of the fillets by one end and slide it around in the olive oil to coat. Repeat with the other side. Repeat this procedure with the other fillet on its own piece of aluminum foil. Season each with salt and pepper. Drape with scallions and parsley

Dip the picked sprigs in cold water, shake off excess, allow to dry for a few minutes, and slice the stuff, as thinly as you can,

GABLE’S SAFE-HOUSE CARBONARA Sauté lardons of guanciale until chewy-crisp. Whisk egg yolks and grated pecorino Romano together to form a hard ball. Cook the pasta one minute less than al dente, then use pasta water to whisk egg-and-cheese ball until creamy. Toss cooked pasta with guanciale-and-egg mixture and serve immediately.

potatoes Anna: Peel 3 large (or 4 small) russet potatoes (or Idahos if you can’t get russets) and put them in water. Working quickly, dry each potato and slice into -inch rounds. Dry them with paper towels, round by round. Put 1 tablespoon clarified butter into a cast-iron skillet and line the skillet with overlapping potatoes. Dribble clarified bu